The dispersion of certain powdered solids such as xanthan gum, guar, carrageenan, carboxymethylcellulose (CMC), alginates and other thickeners into a liquid phase are particularly difficult because they resist wetting out. When mixed with a traditional turbine or paddle agitator in a kettle, they float stubbornly for hours on the surface of the batch.
Cargill introduced Vitex AYS stabilizers, a customizable functional system that enables dairy food manufacturers to manage raw material costs in yogurt while still providing consumers with the same creamy products.
Gelita presents body function-stimulating bioactive collagen peptides Verisol for “beauty from within” and Gelita RXL (reduced cross-linking) gelatine for improved shelf life and stability of hard and soft capsules.
Cost-saving ingredients help processors stay afloat during struggling economic times, while value-added ingredients, which increase production costs, create a point of differentiation in a competitive marketplace.
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